From Our State’s A Taste of Our State series. Click here to read or listen to contributor Sheri Castle’s column from the May 2025 issue.
Most of us agree that there is no bad grilled cheese sandwich. I believe we can also agree that a top-notch version qualifies as a feast that satisfies us deep down. This recipe features crisp bread and yields a soft, stretchy pull of melted cheese. Making a memorable grilled cheese isn’t difficult, but little things make a big difference.
Makes 1 sandwich.
2 tablespoons salted butter, softened
2 large slices crusty, sturdy sandwich bread without large holes
1½ to 2 ounces freshly shredded cheese, at least two different types (see sidebar below for suggestions)
2 teaspoons mayonnaise
½ teaspoon grainy or Dijon mustard
Small pinches salt and pepper
Butter one side of each bread slice all the way to the edges.
In a small bowl, toss together the cheeses, mayonnaise, mustard, salt, and pepper. Spread the mixture evenly over the unbuttered side of one bread slice. Close the sandwich with the other slice, buttered side out.
Heat a well-seasoned cast-iron or nonstick skillet over medium heat until hot, but not smoking. A sprinkle of water droplets should sizzle and evaporate quickly.
Transfer the sandwich to the center of the pan. Press firmly with a spatula. Cover the pan. Let cook undisturbed until bottom is deep golden brown, about 3 minutes. Press sandwich with spatula and flip. Cover and continue cooking until deep golden brown on the other side, 2 to 3 minutes more. If cheese isn’t completely melted, flip sandwich again and let cook about 1 minute more.
Serve immediately while bread is crisp and cheese is soft.
I prefer salted. It should be softened and ready to spread all the way to the edges of the bread. Buttering the bread instead of melting a pat in the pan ensures even cooking.
Use at least two different types, freshly shredded. One must be a reliable melter, such as mozzarella (my go-to), Gruyère, fontina, Gouda, Colby, or American. The other cheese(s) should provide flavor, such as hoop, cheddar, or others you love. Pre-shredded cheeses contain additives that keep them from melting nicely. Your sandwich deserves the best.
A modest amount of mayonnaise acts as a binder, and a dab of mustard adds flavor without masking the cheese. Pinches of salt and pepper add a touch of seasoning. Some people use mayo on the outside of the bread instead of butter. I agree that it makes the bread brown easily, but salted butter is more flavorful.
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